The secret to an ultra-chill sorbet

Raspberry sorbet is refreshing_but it’s often too icy to be worth eating. For smooth scoops, we froze a small portion of the base separately, adding it back to the rest before churning.

Because this small amount froze so rapidly, there wasn’t enough time for large ice crystals to grow; mixing this super-chilled mixture into the larger base encouraged the growth of similarly small crystals, for a fine-textured result.

We also added pectin in addition to the berries’ natural amount to give the sorbet stability in and out of the freezer. If using a canister-style ice cream machine, be sure to freeze the empty canister for at least 24 hours and preferably 48 hours before churning.

For self-refrigerating machines, pre-chill the canister by running the machine for 5 to 10 minutes before pouring in the sorbet mixture. Let the sorbet sit at room temperature for 5 minutes to soften before serving.

Fresh or frozen berries may be used. If using frozen berries, thaw them before proceeding.

Process raspberries, sugar, corn syrup, and cooled water mixture in food processor until smooth, about 30 seconds. Strain puree through fine-mesh strainer into bowl, pressing on solids to remove seeds and pulp (you should have about 3 cups puree); discard solids. Transfer 1 cup puree to small bowl and place remaining puree in large bowl; cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and chill for at least 4 hours or up to 24 hours. (Small bowl will freeze solid.)

Remove puree from refrigerator and freezer. Using tines of fork, scrape frozen puree into large bowl with chilled puree. Stir occasionally until frozen puree has fully dissolved.

Transfer mixture to ice cream machine and churn until mixture resembles thick milkshake and lightens in color, 15 to 25 minutes. Transfer to airtight container and freeze until firm, at least 2 hours or up to 5 days. Serve.